Finally found the old Brocolli Cheese Soup recipe. This is for 25 orders (lol) so scale it as needed. Just remember that it's not a thick soup...just coats the back of a spoon. Also, this recipe is actually 'engineered' such that it's supposed to be made ahead of time, refrigerated, then reheated and the blanched brocolli florets are only added then. It comes out a little bit thicker when you do that (but it's still not thick). This soup is all about getting the consistency right.

Heat slowly stirring constantly until mixture just boils and thickens, then add

3 lb Velveeta cut into 1" chunks
1 pint Whipping Cream

Add Velveeta and allow to melt then stir in cream and add

2 qt Blanched small brocolli florets

Garnish with grated cheddar cheese.

__________________Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

I swear by Julia Child's split pea soup with ham recipe. I've made it many times and, although a bit labor intensive, it's well worth it. It's from Julia Child's "The Way To Cook", but I found a link for you which is basically the exact recipe.

I don't use ham hocks, but buy a Honey Baked Ham bone. I use the extra ham on the bone at the end, cut into small pieces, sauteed in some butter until it has a bit of crisp on it, and then added to the soup as a garnish. Also toss in some croutons and a little sour cream if you like it. A bonus is that these ham bones tend to come with quite a bit of meat on them, so you can munch while cooking. Mmmmmmm.

I dug through all my cookbooks this weekend and came up with exactly one split pea soup recipe, and it was basically exactly what Buffman and I already talked about.

On a side note, this cold snap (here in AL) has made me ready to pull out the crockpots (all four of them) and put them in to full service for the season. More recipes to follow as I plan to try several new things this year.

The near freezing temps (was actually 31 this morning!) here have helped put me in the mood for all the taco soup I needed to finish off. Ate the last of it yesterday and man, I could eat that stuff every day!

__________________"So we were slammin' beers in the church parking lot..."

Brown hamburger. Drain into a seperating cup and pour off the liquid for use in the soup. Reserve the grease for later cooking.

You're throwing away some mighty good stuff if you just toss it imo. Your recipes look great though!

Yeah, sometimes I use some of it. I've been wondering if I could use it make soap with. I'm considering the crazy notion of adding yet another hobby to my already very busy life.

Actually, when I made Veg beef soup this last time I didn't even drain teh grease. Just poured everything into the soup pot. I guess it was leaner than usual.

__________________ If your takin' your girlfriend out tonight
You better park the car well out of sight
'Cos if they catch you in the back seat trying to pick her locks
They're gonna send you back to mother in a cardboard box !

I'll try to remember to get my mom's split pea soup recipe. It was a staple growing up and others just aren't quite as good. I know she's working on a cookbook for us kids, but I'm sure I can snag that recipe sooner. I do know it isn't a complicated recipe, and it pretty much gets made whenever there is a leftover ham or smoked picnic.

Melt 1/4 cup of butter in a large skillet over medium heat. Saute onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the shrimp(cut each into 2-3pieces) for 5 minutes; set aside.

In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed onions, and shrimp. Season with the peppers. Bring to a low boil, and simmer 5 minutes to blend flavors.

8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1/2 cup chopped green onion(scallion)
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
1/2 lb bacon, cooked and chopped
salt and pepper to taste
Directions
1.Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
2.While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3.Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
4.Garnish with chopped scallion, shredded cheddar, and bacon

Simple and easy, less than 30 minutes, and very tasty. 12 servings(or 3 manly servings)

__________________Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:

Originally Posted by dfc

Things are going great too. I think I've only punched her in the face 3 times!